COURGETTE, COCONUT AND MINT SOUP (HOT OR CHILLED)

Courgettes are in season from around June to October and this courgette, coconut and mint soup recipe hits the spot from start to finish of the season. The British weather can be interchangeable in seconds and so I came up with this recipe to work served hot or cold. This way it suits whatever weather the day decides to offer. It's a one-pot wonder, simple to make and rich and creamy...

Serves 2

- 2 large or 3 small courgettes, cut into small chunks (about 3/4 inch thick)

- 1 white onion, chopped

- 3cm fresh ginger

- 1 tablespoons coconut oil

- 1 can of coconut milk

- 250-400ml water (depending on preferable consistency of soup)

- 1 stock cube (veg or chicken)

- 1 onion, finely chopped

- 3 cloves garlic, finely chopped

- large handful of mint leaves (around half cup - 30 leaves)

- salt and pepper to season

Place the onion, ginger and garlic and gently fry in a big saucepan with the coconut oil, adding a little water and a lid to get the onions really soft and fragrant.

Whilst this is cooking, chop the courgette into small chunks and add to the pan, along with some seasoning. Once slightly soft (around 2-3 minutes), add the stock cube, water (start slow - you can always add more) and coconut milk.

Bring to the boil and then place on a low heat to simmer until the courgette is al dente. Transfer to a blender; I use a vitamix and add the mint leave. Depending on your texture preference you can add a little more stock or coconut milk here. Give it a good blend to get a smooth consistency. Add a little more salt and or pepper if needed and serve hot or leave to cool and then place in the fridge before serving chilled. It tastes great the following day.